Simple Lebanese Cream Cheese Labneh

In a medium-sized mixing bowl, combine the Greek yogurt and salt. Stir well until the salt is evenly distributed throughout the yogurt.

Line a fine-mesh sieve or a colander with a muslin cloth. Place the sieve or colander over a large bowl to catch the liquid that will drain from the yogurt.

Pour yogurt into the lined sieve or colander. Gather the edges of the cloth and tie them together, creating a pouch with the yogurt inside.

Place the sieve or colander in the refrigerator and let the yogurt strain for 12 to 24 hours. The longer you strain it, the thicker the labneh will become.

Once the desired consistency is reached, remove the labneh from the refrigerator. Untie the cloth and transfer to a serving dish.

Drizzle the labneh with extra-virgin olive oil and add toppings such as za'atar, chopped mint, or crushed red pepper flakes for added flavor.